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1
In a large mixer bowl, combine 1 1/2 cups of the flour and yeast.
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2
Heat the milk, sugar, the 1/4 cup butter and salt just until mixture is warm (120u00b0) and the butter is almost melted, stirring constantly.
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3
Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds; scrape sides of bowl constantly.
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4
Beat on high speed for 3 minutes.
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5
Using a spoon, stir in as much of the remaining flour as you can (dough will be soft).
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6
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes).
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7
On lightly floured surface, roll half the dough to 12 x 8-inches.
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8
Spread with 3 tablespoons softened butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from a short side.
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9
Seal edges.
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10
Make a second roll with remaining dough, butter and sugar mixture.
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11
Slice each dough roll into 8 pieces.
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12
Arrange slices, cut side down, in a greased 13 x 9 x 2-inch baking pan.
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13
Cover; let rise until nearly double (about 1 hour).
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14
Bake rolls in a 350u00b0 oven for 25 to 30 minutes or until light brown.
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15
Invert at once onto a wire rack.
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16
Cool slightly. Drizzle rolls with Maple Nut glaze or powder sugar glaze.
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17
Serve warm.
